Green Bean and Beet Salad

Green Bean and Beet Salad

from thesaltandsweet.com

Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

Ingredients

  • 2 small beets
  • 1 lb fresh green beans- ends trimmed
  • 1 garlic clove- crushed
  • 1/4 cup lemon juice
  • salt- to taste
  • 3 tablespoon olive oil
  • 4 tablespoons crushed pecans- Toasted

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Wrap the each beet in foil separately and place on a baking sheet tray.

  3. 3

    Bake for 40-50 minutes or until beets are fork tender.

  4. 4

    Let cool completely before slicing.

  5. 5

    Start with a large pot of salted water, brought to a boil.

  6. 6

    Add the green beans and blanch for 8-10 or until tender-crisp.

  7. 7

    While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.

  8. 8

    Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.

  9. 9

    Let the green beans chill in the ice water for a few minutes while you prepare the dressing.

  10. 10

    Pat dry the beans with paper towels before assembling the salad.

  11. 11

     In a large bowl, add cooked green beans, topped with cooked beets and pecans.

  12. 12

    Drizzle the salad with the dressing and gently toss it with tongs.

  13. 13

    You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.

  14. 14

    Enjoy, everyone!